Raijin Wine
Ingredients
Directions
Steep the raisins
Place the raisins in a large container and cover with water.
Let them steep for two weeks, stirring daily.
Pour off the liquid and press the raisins.
Ferment and age
Combine both liquids in a clean vessel, filling it completely.
Allow it to stand until it stops fizzing.
Seal the vessel tightly and let it sit for six months.
Check if it is clear; if so, transfer it to another vessel.
Seal again and let it sit for three more months.
Bottle and serve
Bottle the wine and decant when serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Raisins
- Supply the sugars that yeast ferments into alcohol, along with fruity flavour.
The step that matters
Wait until the fizzing stops before sealing the vessel. Fizzing is gas from ongoing fermentation. Sealing the vessel tightly while it is still active can trap pressure, so the step waits for activity to settle first.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More raisin wine recipes
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.